From there, how you eat your cabbage cousins is up to you. Whether you purchase your shredded or sliced sprouts pre-packaged or make your own, either would make a great addition to a salad.
Mix sprouts in with other baby lettuces and your favorite healthy toppings or add it to the kale in this Healthy Kale Caesar Salad. You can also add them thinly sliced, then tossed in raw or blanched to a salad like I did for this hearty Crunchy Brussels Sprout Salad.
I also like to add them to slaws for extra nutrients and, plus, it tastes way better than just plain old cabbage. Roasting is one of my favorite ways to eat Brussels sprouts well, any vegetable, really. When you roast vegetables, it caramelizes the sugars within, bringing out their natural sweetness. If you are short on time, you can always cut the sprouts smaller or shred into individual leaves for faster roasting.
You can roast your sprouts alone for a side dish, as I do in one of my favorite recipes, Crispy Balsamic Brussels Sprouts. And if you are looking for something different, try these Crispy Asian Brussel Sprouts. Adding sauteed Brussels sprouts to your pasta is a fun way to liven up a meal, like for this Lemon Brussels Sprouts and Bacon Pasta. Thinly slice your sprouts and add them to a skillet or saute pan with your aromatics and cook for several minutes to ensure a nice, crispy texture.
Toss in broth, pasta, and other ingredients and serve to everyone currently drooling in anticipation. Brussels sprouts are easy to add to your favorite egg dish. Simply toss thinly sliced sprouts to your scrambled eggs or whip them into a Brussels Sprouts and Bacon Frittata.
Already throwing a protein on the grill? Add Brussels sprouts and other vegetables to a simple marinade and toss on the grill like I do when I make up a batch of Easy Grilled Vegetables. Roasted Maple Balsamic Brussel Sprouts.
Roasted Brussel Sprouts with Quinoa and Pomegranate. Meal Planning. Stop wondering what's for dinner! Meal Plans. Are Brussels Sprouts Good for You? The Nutritional Makeup of Brussels Sprouts According to the USDA , one cup of Brussels sprouts has 38 calories, 3 grams of protein, 8 grams of carbs, 3 grams of fiber, 2 grams of sugar, 0 grams of fat, and 0 grams of cholesterol.
If you are trying to lose weight, or are just watching your calorie intake, then adding Brussels sprouts to your meal repertoire is a no-brainer. Toss in the shredded sprout tops if using and cook for a minute or two until they begin to wilt. Add the blanched Brussel sprouts and cook for another minute or two.
Place half of the mixture into a serving bowl. Add the cherries and hazelnuts and give a stir with a sprinkle of sea salt. Toss in the pine nuts and when the nduja has melted onto the sprouts, place into a second serving bowl. Join thought-provoking conversations, follow other Independent readers and see their replies. Want to bookmark your favourite articles and stories to read or reference later?
Start your Independent Premium subscription today. More about Brussels sprouts Healthy Eating. Already subscribed? Repeat with all Brussels sprouts. This peeling process is well worth the time. The outer leaves are tougher, take longer to cook, and can lead to overly roasted sprouts. Don't worry; you don't need to toss all those pretty leaves out. Wrap them loosely in plastic and cook them within a few days. While it is, of course, possible to roast Brussels sprouts whole, they have more surface area to brown and turn delicious and get tender faster if you take a moment to cut them in half lengthwise.
Put the trimmed Brussels sprouts in a roasting or baking pan. For easy clean-up, line the pan with parchment paper first. Drizzle the Brussels sprouts with a bit of oil and toss them to coat the sprouts evenly. Arrange them in a single layer. If you want to take the time to set them cut-side-down, you'll end up with more evenly browned sprouts.
Sprinkle with salt and any other seasonings you want to use. Now you have a choice; you can make crunchier roasted Brussels sprouts or softer roasted Brussels sprouts:. For crunchier Brussels sprouts: Simply pop this pan of sprouts in a hot oven and roast until browned and tender, about 30 minutes. I can and usually eat around 5 or six per serving depending on there size.
But to me they are Oh sooooo delicious! Featured Post On "unnecessary" ED visits: background reading Here are a bunch of very informative pieces on why trying to blame excessive costs or busy-ness on low acuity patients in the ED is, at be My wife is a dietitian and a very good, healthy cook. Today she was cooking some Brussels sprouts which I, evidently incorrectly, have been calling "brussel sprouts" and it brought up a great lesson in how hard it is to try to eat healthily in America.
Rather, I just finished 26th grade and my wife went to school for this and has literally done this for a living for nearly a decade, and yet we can't figure out what we're eating. There are 5 servings per container, which should be 20 sprouts in the bag for a total of calories. The label photo is identical to the official USDA label image above. My wife counted how many sprouts came in the bag, and we have 40, not the 20 the label says we should have 4 sprouts per serving x 5 servings.
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